Lid for beverage container

ABSTRACT

An infuser unit for making beverages in an associated container. The infuser unit attaches to the top of the associated container and includes a well portion for receiving and holding a charge of flavoring material. Heated water, or other liquid, is poured through the well portion into the associated container and then circulates between the inside and outside of the well portion to permit infusion of flavors from the flavoring materials to the liquid. A cover for the infuser unit is also provided that seats within the top of the well and forms a trough on its reverse side to collect excess liquid from the well after the infuser unit is removed from the associated container.

This application is a division of U.S. application Ser. No. 09/256,701,filed Feb. 24, 1999, now U.S. Pat. No. 6,095,033, which is a division ofSer. No. 08/989,473, filed Dec. 12, 1997, now U.S. Pat. No. 5,913,964,which is a continuation in-part of U.S. application Ser. No. 08/766,978,filed Dec. 16, 1996, now U.S. Pat. No. 5,775,205.

BACKGROUND OF THE INVENTION

The present invention relates generally to tea making and dispensing,and more particularly, to an infuser for making tea, “herbal teas,”coffees, flavored coffees and teas, and other steeped beverages. Theinfuser of the invention provides improved performance, convenience andother advantages in use, and is preferably a low-cost, disposable unit.

While the infuser unit, in its preferred embodiments, relates to infusedbeverages, such as loose tea, the infuser unit has broader applications.The present invention encompasses a novel method of making beverages,both infused and brewed. Additionally, the present invention relates toa novel construction of a lid for beverages and novel methods of usingthe lid in the making of different types of beverages. The novelconstruction of the lid and infuser unit provides other advantages thatare not necessarily related to making of the beverage, as will beevident from the description set forth below.

In recent years, there has been a rapid upsurge of interest in so-calledgourmet coffee beverages. The numerous flavors and varieties of coffeeshave been heavily advertised and promoted. The public has becomeacquainted with specialty coffee shops serving a large variety of theseproducts. Many so-called premium coffee shops receive high prices fortheir products, whether sold for on-premises or off-premisesconsumption.

Owing in part to the increasing saturation of the “gourmet” coffeemarket, and in response to a perceived need for lower-caffeine “healthy”beverages, there has been a growing interest in the consumption of teasand “herbal teas” (also known as “tisanes” and “infusions”) in theUnited States. Worldwide, teas have a much longer tradition ofacceptance than coffee and are consumed on a very widespread basis.

While tea brewing and consumption differ from coffee brewing andconsumption in several important respects, the products and methods inother respects present similar problems, many of which are overcome bythe present invention.

Prior to the advent of the tea bag, tea was customarily prepared byplacing tea leaves in a pot, over which leaves near-boiling water waspoured and steeped until a beverage of the desired strength was reached.In order to avoid the buildup of bitterness or other undesirable flavor,it was known to provide screens or strainers whereby the tea leavescould be confined for removal at a desired point in the brewing cycle.The use of strainers and the like, however, has the drawback of beingrelatively clumsy and inefficient from an equipment standpoint.Strainers require frequent cleaning and require the user to remove thestrainer when the desired strength of beverage has been achieved.Strainers are also difficult to fill, seal, and to remove and storewithout dripping. Strainers are also often too small to allow sufficientcirculation of water, particularly when using the highest quality “fullleaf” teas.

While the tea bag addresses certain of the disadvantages with strainingequipment, it too, has many disadvantages. Most bagged tea is of lowquality, and the process of placing tea leaves in bags involves thecrushing and breaking of the leaves, to the considerable detriment offlavor. The relatively small size and fine texture of the tea bagrestricts the circulation of the leaves in the hot water, inhibitingrapid and full diffusion of the flavors into the body of the liquid. Inaddition, used tea bags, like the aforementioned strainers, createremoval and disposal problems, particularly when the beverage is sold“to go” or on a “carry out” basis.

Another disadvantage of the tea bag is that it typically is available inone or two sizes only, effectively predetermining beverage strength for“carry out” products. Tea beverage strength is often varied by adjustingthe proportion of water added to the leaves. However, for on-premisesbrewing of tea that is to be sold “to go,” cup sizes are generallystandardized and, consequently, strength variation is not easilyachieved where the size of the tea bag is fixed.

Bagging tea also adds significant cost to the price of the beverage.Commonly, tea is enclosed in a bag (often, with an attached string andtab to facilitate removal); the bag is in turn placed in a paper or foilenvelope or sleeve, and then the envelope or sleeve is placed in a box.The cost of these steps and/or materials is substantial. Moreover, teabags are far more bulky per serving than “loose” teas, therebyincreasing the costs of shipping, storing, and serving tea to consumers.

Another significant economic drawback of “bagging” tea is the cost ofbuying, maintaining, and operating expensive and specialized baggingequipment. Tea “co-packers” typically require minimum “run” quantitiesfor a particular bag filling of 100,000 bags or more. A vendor's abilityto commit to a wide variety of flavors in these quantities is consideredprohibitively costly for all but the most established companies. Anotherdifficulty with “co-packing” tea bags arises from the large scale, massproduction aspect of such bagging: there can be considerable delays inscheduling and completing production runs. Obviously, passing teaingredients—many of which are imported—through middlemen such asco-packers and their distributors adds to the cost of the product, andthe inherent delay may also compromise freshness and flavor.

Many tea drinkers are also acutely aware of environmental problems and,for such consumers, there is a negative reaction to bleached papers thatare often used in tea bags. Moreover, the use of strings and staples tofacilitate the removal of the bag at the desired point in the brewingcycle creates problems in the disposition of such products, includingseparating them from waste streams. “Stringless” tea bags are designedto address this problem, but they are clumsy for servers, who should,for sanitary reasons, use tongs to place the bag in a cup. Stringlessbags also subject the user to certain risks and inconveniences inremoving the bag at the desired point in the brewing cycle: often,stringless bags are plucked out of the hot tea with the user's barefingers.

The foregoing disadvantages associated with tea bags are exacerbatedwhen the beverage is sold “to go.” The bag must be removed from thebeverage between three and five minutes after purchase, typically toolong to wait at the retail establishment and too soon before anappropriate receptacle for the dripping bag is located. Moreover, usinga tea bag in a cup having a removable lid requires the user to open thelid in order to remove the bag, unless some sort of cumbersome bagreceptacle is incorporated into the lid. The high temperature of thewater creates a risk of injury if the cup is spilled while trying toremove the lid.

The foregoing aspects of the prior art practices argue strongly forusing brewing methods other than those involving tea bags andconventional cup lids.

However, the use of auxiliary equipment, including strainers, alsocreates difficulties in addition to the requirement that the equipmentbe manipulated after brewing and is hence unsuitable for takeoutoperations. In contrast, the present invention, in several embodimentsdescribed below, avoids or eliminates some of the disadvantages relatedto use of tea bags and other brewing methods while still permitting theuse of tea bags or other such brewing methods. The present invention, inseveral embodiments described below, also overcomes some of thedifficulties and disadvantages faced by lids for beverages, as thoselids are conventionally constructed in the prior art. Yet, the presentinvention, in some embodiments, can also be used with bagged tea orother precharged infusions or precharged brewed beverages, such ascoffee bags and the like.

Referring now to the characteristics and advantages of bulk, “loose” teaas far as potential customer satisfaction and retailing profit areconcerned, bulk tea is almost invariably perceived to be of higherquality than bagged tea. Bulk tea also requires less space per servingthan bagged teas, for which allowance must be given for the waste spacewithin the bag, and for the envelopes, sleeves, or boxes. Bulk tea ismuch more easily shipped and stored, and holds out the potential forsaving a great amount of beverage preparation counterspace. In order toserve a popular market successfully, it is believed that a vendor shouldbe able to offer at least three to four varieties of black tea, severalvarieties of green tea, a significant number of herbal teas and a numberof flavoring enhancers or additives. These aggregate at least 10 to 20varieties of teas and flavoring products, all of which are available atlower cost in bulk, “loose” form and which can be shipped and stored inmuch smaller containers. Moreover, bulk tea containers, such as jars,can be easily resealed to retain freshness.

Bulk, “loose” forms of herbal teas are also ideal because their leavesare more fragile than those of traditional teas, and hence lesssusceptible to bagging. Herbal teas are presently believed to be thefastest growing product in terms of tea market share.

A particular problem associated with bags of blended or mixed teas isshelf life. Because particular teas or herbs may go stale faster thanthe remainder of the bag contents, the shelf life of the entire productis tied to the shelf life of the least stable ingredient. If flavoringagents or flavoring augmenters were available that could be used withexisting teas having longer shelf life, then the shelf lives of thecomposite products could be effectively extended without excessivelyburdening the inventory or stockkeeping process. Ensuring freshness ofthe entire beverage product and thereby maximizing flavor is alwaysdesirable, especially in a “gourmet” market.

In contrast to bagged teas, bulk or “loose” teas can be separatelyidentified and kept in bins or jars from which the unique beverages canbe custom blended “to taste” by each retailer to the order of aparticular customer.

The growth of “herbal” teas which are of variable strength in relationto other teas, the growth of flavored teas, and the use of flavoringagents in tea such as spices and dried fruits, all argue strongly forhaving teas and their flavoring agents available in bulk quantities forcustom blending “to taste” at the brewing site, especially for take-outcustomers. From the above, it is clear that a tea infuser of a properdesign, i.e., a container for tea leaves in a cup or other brewingcontainer, would serve many needs of tea retailers and consumers.

Besides tea, there are other hot beverages that can benefit from aninfuser of proper design. For example, coffees and flavored coffees arequite popular, but must be made and served in quantity rather than to acustomer's individual taste. Another example is the Asian hot milk basedbeverage known as “chai,” whereby hot milk is flavored with cinnamon,pepper, ginger, crushed or shredded spices, herbs, and/or otherflavoring agents. The use of a device that would enable such flavors tobe added to hot milk on a custom basis would have a widespread appeal tochai fanciers, a rapidly-growing segment of the “gourmet” beveragemarket.

A properly-designed infuser would also facilitate the making of icedtea. An ideal situation would be to enable extremely hot water to bepassed over a source of loose, fresh tea leaves custom-blended “totaste” in the infuser, sterilizing the leaves and extracting flavoralmost instantaneously before being mixed with ice in the cup to achievecooling. According to one or more embodiments of the invention, aninfuser capable of simplifying the preparation and serving of iced teais provided, and this infuser achieves other advantages as well.

Referring now to other advantages that might be gained by infusers ofproper design, it would be advantageous if a permeable infuser could bemade that would serve as a baffle below the surface of the liquid in thecup, thus preventing undesired “sloshing” of the beverage. Anotheradvantage of an ideal infuser would be the ability to position tealeaves in such a way that, after the liquid level in the cup werelowered slightly, the strength of the beverage would not continue toincrease, all without the risks of removing or repositioning the lid.Another advantage of an ideal infuser would permit the removable lid fora beverage cup to be utilized in the making of the beverage.

Still further, with products including coffee but primarily tea, whereinvapor phase flavor is inhaled by the user, a combination cover andinfuser with an opening or recess to accommodate the nose of the usercould favorably augment the apparent flavor of the product. In an idealinfuser, the wet, swollen, spent leaves might also serve as somethinganalogous to a plug to augment the flavor of the liquid by sealing thecontainer against loss of heat and volatile constituents.

Regarding the matter of serving tea for on-premises consumption or takeout use, the so-called “gourmet” convenience coffee shops are confrontedwith difficulties not applicable to coffee. Thus, while a large pot ofcoffee can be brewed and many customers can be served from a common potof large size, a principal advantage of tea is that the user may choosefrom a large number of flavors. This and the nature of the brewingprocess generally militate against keeping a large quantity ofalready-brewed tea on hand.

An ideal circumstance would be one wherein “loose” teas, “herbal” teas,and/or flavoring agents could be sanitarily placed in an exactly desiredamount or proportion, as by a scoop or the like, into an infuser whichcould be associated with a cup into which extremely hot water could beadded by passing over the leaves. This would enable the consumer toallow flavor to develop for the requisite time period and thereaftereither remove the tea leaves and discard them without dripping, or lowerthe water/beverage level to isolate the tea from the water and thusterminate flavor build-up or change. Under further idealized conditions,the user could begin to sip the tea from the container for samplingpurposes and thereby automatically remove the tea leaves from the liquidby lowering its level in the cup rather than by removing a bag or anyauxiliary equipment. In some circumstances, the user could remove thelid and turn it upside down in which position the lid would collectmoisture and other drippings and avoid the difficulties of disposal of atea bag or other brewing device. The user could also remove the lid andturn it upside down and reposition it in the beverage container.

In view of the failure of the prior art to provide a tea infuser havingthe above-described desirable characteristics, it is an object of thepresent invention to provide an improved infuser and brewing apparatusfor tea, coffee or similar infused or brewed beverages.

Another object of the invention is to provide an infuser which iscapable of being manufactured reliably at low cost and in a single unitthat is incorporates one or more of an infuser device, a beveragecontainer lid and a cover.

Still another object of the invention is to provide an infuser whichincludes a perforated well or pocket, centrally located in someembodiments, which can remain in place over the open top of a cup toseal the margins of the same, and which permits confining a charge oftea leaves or coffee grounds or predetermined portions of tea or coffeein bags and the like, to the well or pocket for infusion into the hotwater, preferably as it is being poured over the tea leaves into theinfuser well and thence into the cup. In some embodiments, the infuserwell can be removed from the lid portion of the infuser unit andprecharged and snapped into place in the lid, or the lid portion can beused separately without the infuser well, which provides a novelconstruction of a lid with a central opening.

A further object of the invention is to provide a combination infuserand beverage cup cover that will provide a drinking outlet area, a wellfor retaining tea leaves or coffee grounds, and be of a configurationpermitting the nose of the user to be accommodated while the containeris tipped during sipping.

A still further object of the invention is to provide a disposable teainfuser or coffee-brewing device of a design simplifying compact storageof large number of such infusers.

An additional object of the invention is to provide a beverage infuserof a type that is readily adaptable to mass production manufacture, andwherein the portion of the well receiving the tea may be made from anyone of several materials, using a choice of methods. Additionally, thewell may be removed from the infuser unit and the unit used only as alid, or the infuser well may be precharged and then snapped into placein the lid at the time of beverage preparation.

A further object of the invention is to provide a low cost disposableinfuser or brewing device which permits ready retention and removal oftea leaves or coffee grounds with the lid when desired, in a neat mannerthat will not create dripping problems such as those that arise in theuse of a tea bag. Another object of the invention is to provide aninfuser unit that need not be removed from the beverage cup in order tohave access to the beverage to add condiments, and thus avoiding thesafety issues involved in removal of a lid to add condiments andreplacement of the lid over condensate that may have formed on the rimor ridge of the beverage container.

A still further object of the invention is to provide an apparatus whichwill simplify the formulation, brewing and serving of tea and coffee inretail establishments, with a view towards providing customer access toa variety of teas, and greater satisfaction to tea drinking customers.

The foregoing and other objects and advantages of the invention areachieved in practice by providing in several embodiments, a disposable,low cost infuser for removable association with a drinking containerwherein the infuser includes a body preferably having a containerattachment portion such as a ribbed or beaded skirt, an upper, generallyannular surface with a drink-through area in its outer margin, andfurther including a well or pocket portion with an open top, permeablewalls or a permeable bottom extending sufficiently downwardly into anassociated container so that the lower portions of the well lieinitially below, and as the beverage is consumed, just above, the topsurface of the liquid beverage.

The foregoing and other objects and advantages, including inherentobjects and advantages, are also achieved in part by forming such acontainer from a plastic, foam, or waterproofed paper material in astackable form, and with the infuser being constructed and arranged soas to accommodate an attached or separate auxiliary lid or closure capto facilitate transportation of the filled beverage cup and infuserwithout spillage in use and retain the heat of the beverage when servedhot.

The manner in which the foregoing and other objects and advantages areachieved in practice will become more clearly apparent when reference ismade to the following detailed description of the preferred embodimentsof the invention set forth by way of example and shown in theaccompanying drawings wherein like reference numbers indicatecorresponding parts throughout.

SUMMARY OF THE INVENTION

In several of its preferred embodiments, the present invention providesan infuser unit having a container gripping or attachment portion forattachment to a beverage cup or container, an annular cover panelportion that extends radially inwardly from the container attachmentportion, a well portion with walls that extend downwardly from theannular cover panel and a drinking area formed in the annular coverportion. Loose tea or other infusible or brewable beverage grains,either loose or pre-packaged, are placed in the well portion and hotwater is poured into the well from above the annular portion.

The bottom panel of the well is preferably permeable to liquid so thatthe water will flow over the beverage grains and then through thepermeable bottom of the well into the beverage container. In thismanner, tea or another similar beverage is infused or brewed by thewater passing over the tea leaves or infusable beverage grains. The wellportion of the infuser unit preferably extends down far enough so thatthe tea leaves in the bottom of the well will be below a level of liquidin the container. In this manner, the tea will continue to steep or brewas the water level in the beverage container is above the level of thetea leaves in the bottom of the well. In an embodiment of the infuserfor brewing coffee, the well need not extend below the water level inthe associated container.

The infuser unit preferably snaps over the beverage container in orderto be secured to the container. With the infuser unit of the presentinvention, the beverage container lid, which includes the infuser unit,is utilized in the making of the beverage. Moreover, access is permittedto well portion of the container to add tea leaves, add hot water andadd other condiments without needing to remove the lid from thecontainer. In several embodiments, an attached or separate snap-in lidor cover is provided that covers the well portion to retain heat andalso prevent spillage. In other embodiments, the lid alone without theinfuser well provides a beverage lid that permits access to the beveragein the associated container through the centrally located aperture.

BRIEF DESCRIPTIONS OF THE DRAWINGS

FIG. 1 is a perspective view of the infuser unit of the invention,showing it in exploded relation to a drinking cup filled with a liquid;

FIG. 2 is a fragmentary exploded vertical sectional view of thecontainer, infuser, and one form of optional cover for the unit;

FIG. 2A is a fragmentary perspective view showing the cover of FIG. 2 inplace over the infuser, with the drinking openings in registry with eachother;

FIG. 3 is a vertical sectional view, similar to that of FIG. 2, butshowing a plug of tea leaves formed in the well portion of the infuserto confine liquid flow to the opening in the drinking area as the cup isbeing used;

FIG. 4 is a perspective view of one form of infuser made according tothe invention and showing a well of generally conical form with narrowslots in the walls of the well portion;

FIG. 5 is a view similar to that of FIG. 4 but showing a well offrusto-conical shape with walls comprised of a fine mesh or wovenmaterial;

FIG. 6 is a view similar to that of FIGS. 4 and 5, but showing a cupwith an infuser having a plurality of fine perforations in the well walland a lift tab forming a drinking area in the outer margins of theinfuser;

FIG. 7 is a view similar to that of FIGS. 4-6 but showing an embodimentof the invention wherein one sector of the circumference of the infuserpocket wall and the entire bottom wall are made from an imperforatematerial so as to minimize dripping when the infuser is removed from thecup;

FIG. 8 is a vertical sectional view showing the removal of the non-dripinfuser for disposal and placing an auxiliary cover such as that shownin FIG. 2 over the container opening;

FIG. 9 is a fragmentary vertical sectional view, on a reduced scale,showing a modified form of cover used with one style of infuser madeaccording to the invention;

FIG. 10 is a perspective view of another preferred embodiment of thepresent invention, showing the infuser unit with an attached cover;

FIG. 11 is a side view of the infuser unit and cover of FIG. 10;

FIG. 12 is a top view of the infuser unit and cover of FIG. 10,illustrating the well portion offset away from the drinking area;

FIG. 13 is a sectional view of the infuser unit and cover taken throughlines 13—13 of FIG. 12;

FIG. 14 is a fragmentary sectional view of a portion of the infuser unitof FIG. 13 illustrating the container attachment portion and annular toppanel in detail;

FIG. 15 is a fragmentary sectional view of a portion of the cover ofFIG. 13 illustrating the cover unit in detail;

FIG. 16 is a side view of infuser unit of the FIG. 13 illustrating thecover seated within the infuser unit;

FIG. 17 is a perspective view of another preferred embodiment of theinfuser unit;

FIG. 18 is a fragmentary sectional view of a portion of the infuser unitof FIG. 17 illustrating the container attachment portion and annular toppanel in detail;

FIG. 19 is a top view of the cover and the infuser unit of FIG. 17;

FIG. 20 is a fragmentary top view of the drinking area of the infuserunit of FIG. 17;

FIG. 21 is a sectional view taken along lines 20—20 of FIG. 20;

FIG. 22 is a fragmentary sectional view of the infuser unit of FIG. 17;

FIG. 23 is a side view of the infuser unit and cover of FIG. 17;

FIG. 24 is a perspective view of another embodiment of the infuser unitof the present invention in a beverage container;

FIG. 25 is a side sectional view of the infuser unit of FIG. 24 insertedin the beverage container;

FIG. 26 is a top view of the infuser unit of FIG. 24 inserted in thebeverage container;

FIG. 27 is another embodiment of the infuser unit of the presentinvention in which the infuser well is removed from the infuser unit ofFIG. 17 and the lid portion may be used alone or with the infuser wellinserted into the lid portion;

FIG. 28 is another embodiment of the infuser unit of the presentinvention in which the infuser well is removed from the infuser unit ofFIG. 5 and the lid portion may be used alone or with the infuser wellinserted into the lid portion;

FIG. 29 is another embodiment of the infuser unit of the presentinvention in which the infuser well is removed from the infuser unit ofFIG. 6 and the lid portion may be used alone or with the infuser wellinserted into the lid portion;

FIG. 30 is a perspective view of another embodiment of the infuser unitof the present invention with the infuser unit inserted in a beveragecontainer below the upper lip of the container; and,

FIG. 31 is a top view of the infuser unit of FIG. 30 inserted in abeverage container.

DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION

While it will be understood that the invention may be embodied insomewhat different forms and that different materials may be used in themanufacturer of the preferred forms of product, a description will begiven of several embodiments of the present invention. In at least onesuch embodiment, a removable infuser is intended for association with adisposable drinking cup of moderate capacity, such as 8-20 ounces, andwherein most or all of the infuser is made from a thermoformed sheetplastic material.

Referring now to the drawings in greater detail, FIGS. 1-3 show a lowcost disposable infuser unit generally designated 10 of the invention tobe removably associated with a cup or like drinking container generallydesignated 12 for liquid beverages. The container 12 includes roundedsidewall portions 14, an open top generally designated 16 defined inpart by a rim 17, preferably in the form of a roll or curl formed in thetop edge of the container 12. Liquid 15 is shown to have an uppersurface 19 of a desired initial level. In one preferred embodiment, thecontainer is made from a coated paper material for the best combinationof stability, economy, and low heat transfer.

The infuser unit 10 is shown to comprise a one-piece body generallydesignated 18, including a radially outer skirt generally designated 20and, as best shown in FIGS. 2 and 3, to include a container rim grippingportion generally designated 21, in this case comprised of a taperedbottom skirt flange 22, upper and lower beads 24, 26 definingtherebetween a seating groove 28 adapted to engage the rim portion 17 ofthe container 12. The tapered bottom flange 22 serves as a pilotdiameter portion for assistance in seating the infuser 10 on thecontainer 12.

In one preferred form shown in FIGS. 1-3, a second inner groove 30 isdefined between the upper bead 24 and an infuser body annular topsurface panel generally designated 32. The annular top surface panel 32includes a generally flat radially outer margin 34, forming a drinkingarea generally designated 36 including a preformed opening 37,preferably ½ inch in circumferential length and about ⅛ inch in width.

The infuser unit 10 also includes a well generally designated 38 forreceiving a charge of tea or coffee (“T” in FIG. 3) or other productsfrom which flavors may be extracted. The well 38 has a top openinggenerally designated 39 defined in part by a countersink wall portion 40extending inwardly and downwardly from the inner margin of the annulartop surface panel 32. A generally circular wall generally designated 41,and preferably of tapered form, extends downwardly from the countersinkwall 40 into the cup interior to form the well 38. As shown, the walls41 of the well 38 include portions with plural, spaced apart infusionopenings 42 arranged in a geometric pattern.

If desired, the openings 42 may comprise plural slots in parallel array,or may be patterned or randomly disposed openings of various kinds, ifdesired. In the form shown in FIGS. 1-3, the well 38 is frusto-conicaland includes a generally flat bottom wall 44.

The openings 42 are small enough to retain tea, coffee and/or flavorenhancers (“T”) in the well 38, but are large enough to allow water toreadily enter the interior of the well 38 to infuse the water with theflavors extracted from a charge of “T” or other flavoring agents. Theopenings are also large enough to allow diffusion of sugar or cream intothe water or other liquid beverage 15, and the well depth is such thatthe initial water level L_(I) (FIG. 2) will be well below the containerrim 17 but above most of the well 38 to allow cream or sugar to be addedand mix readily with the water or other liquid being flavored.

As illustrated in the embodiment of FIG. 2, one optional feature is aprovision of a removable infuser unit cover generally designated 50 andshown to include a cover skirt generally designated 52 having a taperedskirt flange 54 and a groove 56 lying between a cover top panel 58 and abead 60 separating the flange 54 from the remainder of the skirt 52. Thetop panel 58 preferably includes a depressed center section generallydesignated 62 connected by a countersink cover wall 64 which iscongruent with the countersink wall 40 in the infuser unit 10. The cover50 is removably secured to the infuser 10 by cooperative interfitting ofthe cover groove 56 and the beaded outer surface of the groove 28 in theinfuser.

As illustrated in FIG. 2A, the infuser cover 50 may be a separate piecethat is used with a form of infuser 10 that has an opening 37 in itsdrinking area 36. The cover 50 has a lift-up tab in the form of atruncated sector 66 defined by lines of weakness 70, 72 extendingradially inwardly toward a foldline 74 formed in the outer margin 68 ofthe cover 50. Optionally, the foldline could be formed within thedepressed center section 62 of the cover 50. Preferably, the lift-up tab66 includes a grasping extension 76, and there are notches 78, 80forming areas of stress concentration wherein tearing along the lines ofweakness 70, 72 may be initiated.

In this application, the cover 50 is snapped over the infuser after thewater has been poured over the tea in the well. When it is time to sipthe beverage, the extension 76 of the lift-up tab 66 is grasped andpulled up, exposing the opening 37 in the radially outer margin 34 ofthe infuser top panel 32. In the alternative, as shown in FIG. 8, theinfuser 10 may be removed from the container 12 after use. Thereafter,the cover 50 may be placed on the rim 17 of the container 12 inliquid-tight relation. For reasons which will appear, these steps areoptional. An optional form of cover is described elsewhere herein.

Referring now to FIGS. 4-6, several alternate forms of the infuser areshown. Referring first to FIG. 4, an infuser generally designated 110 isshown to be similar to its counterpart 10 in FIGS. 1-3, and to includean opening 137 placed in the drinking area of the panel 132 of the body118. The principal differences in the embodiment of FIG. 4 and that ofFIG. 1 is that the well walls 140 are shown to taper to a point, ornearly so at the bottom, i.e., the construction does not require a flatbottom wall to form the well 138. In addition, the slots 142 are shownas being narrower and more numerous than their counterparts in FIGS.1-3.

FIG. 5 shows another modified embodiment of the infuser generallydesignated 210, and shown to include the opening 237 in the drinkingarea, i.e. , a part of the annular panel 232. The rim gripping portiongenerally designated 221, including the beaded skirt 220, resembles itscounterpart in FIGS. 1-3. In the embodiment of FIG. 5, however, insteadof slots, the walls 241 of the well 238 comprise a fine mesh screenmaterial. This permits the walls 241 and the bottom 244 of the well 238to be liquid-permeable for permitting water to flow to and through thetea or other flavoring product.

FIG. 6 shows a further embodiment of the infuser generally designated310 associated with a cup 312 and shown to have needle- orpin-perforated walls 341 forming the well 338. In this instance, thedrinking area generally designated 336 includes a preformed opening 337formable by a lift-up tab 366 defined by lines of weakness 370, 372terminating adjacent a transverse foldline 374.

The tab 366 preferably includes a grasping extension portion 376. Thelines of weakness 370, 372 terminate at their radially outer ends innotches 378, 380 that serve as areas of stress concentration to initiatetearing. One optional feature is shown in FIG. 6, namely, a fill line orwater level marker 377 embossed or printed in the sidewall 341. Thisaids the user or server in filling the container to a desired level,such as L₁ shown in FIG. 2.

It will be appreciated that the different wall configurations, drinkingopenings, etc. may be made in different combinations than thoseillustrated and thus the invention is susceptible to embodiment invarious permutations and combinations.

Referring now to FIGS. 7 and 8, a still further embodiment of theinfuser generally designated 410 is shown. Here, the illustrated form ofinfuser 410 includes the annular top surface panel 432, a well generallydesignated 438 and a drinking area 436 with the opening 437 formedtherein, and the series of beads and grooves in the skirt portion 420 ofthe infuser 410. The slot-style openings 442 are also shown with solidspaces 443 between arrays of slot openings 442.

In this embodiment, the bottom wall 444 is shown as being imperforate,as is one circumferential portion 445 of the wall 441. As best shown inFIG. 8, this provides a non-drip feature if the infuser 410 titledtoward the solid wall side as it is being is removed from the container412.

While it will be understood that the infuser of the invention may beutilized in different ways, a description will now be given of thepresently preferred manners of taking maximum advantage of the variousfeatures of the invention. In ordinary circumstances, one preferred formof brewing tea or coffee is to place a charge of tea, coffee grounds, orflavoring agents (“T”) taken from a bulk source by a measuring spoon orthe like (not shown) and insert the charge of “T” into the pocket orwell portion 38, 438 of the infuser 10, 410. This may be done before orafter the infuser 10 is associated with the container 12. Associatingthe infuser with the container is done by simply covering the rim 17 ofthe container 12 with the flange 22 on the infuser skirt 20 and pushingdown until the rim 17 snaps into the groove 28, where it seals the well.

Thereupon, and having reference to the level marker 377 of FIG. 6, forexample, very hot water is poured over the “T” in the pocket or well 38,238, 338, etc. until the upper surface 19 of the water 15 in thecontainer 12 is aligned with the initial or upper level mark 377.

Referring to FIG. 2, this would be at the initial level mark L_(I),wherein the lower portion of the well or pocket is significantly beneaththe top surface 19 of the water. Thereupon, flavors are extracted fromthe charge “T” by the water, and infused into the mass of water. Thismethod has the advantage of directly contacting the charge “T” with thewater when it is at its most elevated temperature. After allowing thebeverage to steep for a moderate time, such as two to five minutes, thebeverage may be sipped by tilting the container to the position of FIG.3 and allowing the user to drink from the opening or port 37, 137, etc.If the cover unit 50 is in place, this may include lifting up the sectortab 66 to expose the opening 37 (FIG. 2A) In the embodiment of FIG. 6,the tab 366 is formed in the infuser 310 itself.

In practice, it has been found that the array or charge of wetted tealeaves, coffee grounds, or flavoring agents (“T”) often effectively forma plug “P” (FIG. 3) within the pocket or well, confining the beverageagainst spillage from the well, and yet allowing the user to sip thebeverage from the opening. In so doing, the liquid level in thecontainer is lowered, less and less of the water 15 is in contact withthe mass of T, and when lower level L_(L) (FIG. 3) is reached, furtherextraction or infusion ceases altogether and the beverage then simplyretains the strength it then has. According to the invention, the plug“P” of expanded and wetted tea leaves, coffee grounds, or flavoringagents, in effect also serves as an insulating mass, so the effectivelyclosed container will then maintain the beverage at a hot to warmtemperature level for an extended period of time.

If it is desired to extend the time of drinking and further reduce heattransfer, optional steps are available. First, the removable cover 50may be snapped in place over the infuser 10 as shown in the explodedview of FIG. 2, for example. This may be done before or after the waterlevel has been lowered towards L₂, i.e., when the potential for increasein beverage strength has been eliminated. In this regard, an alternatemethod of controlling beverage strength or saturation is shown in FIG.8, which should be viewed in connection with FIG. 2.

In FIG. 8, an infuser 410 containing an imperforate sidewall section 445is shown to be removed, before or after the liquid level is lowered, buta measurable time after initial infusion. Preferably, when the beveragehas achieved the desired strength, the infuser 410 is removed and tiltedto one side, whereby the combination of imperforate bottom wall 444 andsidewall sectors 445 prevents possible undesired dripping from thesaturated charge of “T” contained in the well 438.

When the infuser 410 is removed, the lid 50 is placed over the container12 for purposes of heat retention. Thereafter, drinking from thecontainer is accomplished by removing the lid, or, as shown in FIGS. 2Aor 6, by lifting the tab 66 to provide a drinking opening of theillustrated type.

Referring now to FIG. 9, one form of infuser 510 with an alternate formof well cover unit 550 is shown. In this illustration, it is understoodthat the infuser 510 is generally similar to the type shown in FIGS.1-3, or that of FIGS. 4 through 8. However, unlike the cover 50 of theembodiments of FIGS. 2 and 9, the well cover 550 of FIG. 9 is a smallerdiameter snap-in unit that includes an optional pull-tab 551 for easyremoval, a well cover countersink wall portion 564 extending downwardlyand terminating in a bead 565 of slightly enlarged diameter.

The main cover panel portion 558 of the well cover 550 is of a generallyconcave section, preferably and optionally having a center ridge portion561 dividing the main panel into opposed half sections. The ridge 561 iscontoured so that the cover may be grasped between the thumb andforefinger of a user for insertion into the infuser 510 as shown. Inthis connection, the infuser differs from its counterparts only in thatits countersink wall 540 is somewhat more steeply inclined, and that awell cover-receiving annular groove 535 is also provided for cooperativeretention of the bead 565 on the well cover 550.

The well portion 538 of the infuser 510 is understood to be generallysimilar to that of its counterparts although, for simplicity ofillustration, it is shown with just a few representative slots orinfusion openings. The function of the units is the same, except thatthe smaller cover unit 510 may reduce costs and provide a convenient wayof covering only the top of the well portion for purposes of preventingspillage and heat retention during transport of the lidded container.Preferably, the well cover 510 is transparent to permit the use todetermine the desired beverage strength by sight.

In the preferred form of making iced tea, the cup or container 12 ofFIG. 1 is filled with an appropriate quantity of ice and the tea isplaced in the pocket 38 with the infuser in place. Thereupon, the hotwater is slowly poured into the pocket or well for maximum extractionunder conditions of direct water-tea contact. As the just-brewed teaenters the container and moves to the bottom, it contacts the ice andthen achieves its lower temperature.

In some preferred embodiments, the infuser unit is made from athermoformable plastic material such as a styrene containing copolymer.Preferably, the thickness of the material as formed is about 0.010-0.015inches. Depending on the forming method, the thickness may vary somewhatthroughout the product. The choice of polymer used depends on the exactapplication, with those skilled in the art being aware of therequirements for flexibility, relatively easy tearability if a pull tabis present, overall stiffness and optionally, colorability. The abilityto be embossed or imprinted with various legends, etc. can but need notbe important. The openings in the sidewall and/or bottom of the well,whether circular, elongated slots or other formation are created inknown ways, including the use of slitters, needle or contoured stylepunches, perforators, lasers, water jets, electric sparks, or the like.The actual method of manufacture is not important to the success of theinvention. The infuser skirt should be flexible enough to deformsufficiently that the rim gripping portions readily engage the curl ormolded bead on the top of a container and create a snug enough fit to besubstantially liquid tight. In some cases, a non-plastic material suchas paper or fabric may be used, or even metals of thin cross section maybe employed. If the infuser is made from more than one material, such asif the well is preformed from a material separate from or other thanthat from which the rim-engaging portion is made, the separate portionsmay be adhered to each other in the manufacturing process or at theserving location by heat sealing, adhesives, crimping, snap insert,threaded for screw attachment, or other ways known to those skilled inthe art.

Another preferred embodiment of the infuser unit and cover is shown inFIGS. 10-16. In this embodiment, the infuser unit is attached to thecover portion by a flexible piece. As shown in FIGS. 10-12, the infuserunit is similar in many respects to the previously-describedembodiments.

In particular, the infuser unit includes a container gripping portion621 for attachment to the outside circumference of a cup or otherliquid-containing drinking vessel. The container gripping portion isformed with a lower flange 622 and a seating groove 628, with an upperbead 624 and lower bead 626 defining the outside of the seating groove.The flange is formed to allow the infuser to be slid into place over thecontainer with the seating groove defined to hold the infuser in placeon the cup or other drinking vessel. The details of the containerattachment portion are shown in FIG. 14.

Directly above the container-gripping or attachment portion is theannular top surface panel. The panel has a flat outer margin portion 634and a top side wall 724 that depends downward from the flat portionaround the entire circumference of the top of the infuser unit. It is tobe noted that while the infuser unit is shown in its preferred circularshape, the unit may be made of other shapes as desired. Differentshapes, or colors of the infuser unit, may be used to identify differentsizes or shapes of the infuser well for use with different teas orbeverage types.

As shown in detail in FIG. 14, the inside wall 640 extends downward fromthe flat top portion 634 at an angle or curve. In this manner, aninfuser upper trough 728 is created near the top of the infuser unit. Atthe radially inner portion of the upper trough 728, a tapered edge 730extends upward to another inside rim 732. A drinking area is createdalong the flat top outer margin 634, next to the top opening wall 640.As shown in FIG. 12, an opening 637 is provided for drinking access tothe beverage. While an opening is shown, it is noted that the drinkingarea can be omitted and the infuser unit may serve as a beverage makingor brewing device, which is removed and discarded prior to drinking, oris used as a heat retention cover without a drinking access.

The internal structure of this embodiment of the infuser is shown inFIGS. 11 and 13. The well portion descends from the top portion of theinfuser with side walls 641 that extend around the entire circumferenceof the infuser unit. The well bottom 644 is formed at the base of theside walls 641. In this embodiment, the well bottom 644 is preferablyflat with circular holes 642 formed, punched or cut into the bottom 644to permit the passage of liquid from the well inside to the outside andreverse circulation of liquid from outside to inside the well during thebeverage brewing process.

The side walls 641 of the well are formed integrally with the upperportion of the infuser unit. As shown in detail in FIG. 14, a rim 732 isformed radially inward along the top of the upper trough 728. A coverseat wall 734 extends downward, and radially inward, from the rim 732,and then a well inner opening wall 736 is formed between the cover seatwall 734 and an upper bead 738. A cover seating groove 742 is thenformed between the upper bead 738 and the radially inward. lower bead740. As will be described in more detail, the cover is seated in thisgroove when in the closed position in the infuser unit. The upper bead738 and lower bead 740 serve as markers or indicators for water levelsas the water is added to the well.

As noted with regard to the prior embodiments, the well and infusionopenings for passage of liquid may be of any number of shapes and sizes.In this embodiment, the sidewalls are preferably sloping downward to aflat bottom. The well must be deep enough to permit water to flow intoand out of the well when the infuser is placed in the container andwater is poured through the top of the infuser. The well must also beshallow enough so that the beverage is above the liquid level uponremoval of a small amount of liquid so that the beverage will notcontinue to brew after reaching the desired strength. The well may be ofa different depth for different beverages, such as in the making of icedtea. The well walls may also be stepped as well as sloped.

The slightly curved sides of the well create a funnelling effect for thetea, coffee, flavoring agents and water. That is, the sides channel theloose tea, coffee grounds, or flavoring agents, or a tea bag, into thebottom of the infuser and direct the near-boiling hot water over them toenhance circulation of the water prior to brewing. The cone shape isalso preferable from a manufacturing standpoint with regard to ease ofmolding and stacking of the manufactured units.

Also, in this embodiment, the holes are preferably located only alongthe flat bottom. This location allows the greatest amount of flow ofwater out of the well after contacting the tea, coffee, or flavoringagents. Additionally, the holes are most easily formed or manufacturedin the preferred thermoformed embodiment when they are placed along theflat bottom. It is also believed that the use of the holes on the bottomof the well provides improved flow of water through the holes. While thesize of the holes may vary, in one embodiment 0.40 inches was found tobe satisfactory for brewing of tea from leaves; other hole diameters andconfigurations may be preferred for brewing or infusing other beverages.

As shown in FIGS. 11 and 12, the cover 650 is preferably attached to theinfuser unit 610 by a flexible strip or attachment piece 722. In thismanner, the flexible piece is folded over through an integral notchportion 726 in the infuser unit to permit insertion and seating in theinfuser unit. Pressure against the flexible strip 722 while the cover isseated in the closed position causes the cover to open or unseat fromthe infuser unit, or a lift-up tab may be added to the cover at somepreferred location on flange 710 to accomplish the same purpose.Alternatively, the flexible strip may be formed with an integral hingethat pivots rather than bends or folds. Other types of attachment piecesare also possible. For example, ridges, protrusions or notches on thesides of the notch may be used to lock down or secure the hinge.

The cover, as shown in FIGS. 10, 11 and 13, and in detail in FIG. 15,has a cover wall 710, or depending skirt, at one end. A cover seat sideskirt 712 is formed above a lower bead 714, and it folds over with aninterior rim 716 to form an inner trough 720. The opposite side of theinner trough 720 is formed by a convex portion or cover center portion662. When the cover is seated in the infuser unit, and the infuser unitis removed from the beverage container and turned upside down, thetrough acts to collect drips and other liquid from the infuser unit.Thus, unlike conventional infusion or brewing devices, the presentinvention avoids the dripping and other difficulties that result fromremoval of a used infusion device, such as a tea bag, from the liquid inthe container. In some embodiments, the infuser unit may be configuredso that when the unit is turned upside down it can be inserted into acontainer and carried with the container.

The cover also performs the function of keeping the contents of theinfuser well in place as the cup is tipped toward the user's face duringdrinking. It also assists in retention of heat to maintain the hightemperature of the water in the beverage. An attached, one-piece coverand infuser unit is also simpler and easier to use. The cover isdirected into the seated position by the various ridges in the design ofthe infuser unit.

As shown in FIGS. 10 and 12, the infuser unit includes a flat outerportion along an upper rim that includes a drinking hole or opening foraccess to the liquid beverage. Preferably, the infuser unit and/or coverare made of a clarified plastic material that permits viewing of thecolor of the beverage. In this manner, the user of the infuser may viewthe darkness of the beverage as an indication of its strength and theneed to remove some portion of the liquid to prevent further infusion orbrewing.

As shown in FIG. 12, the center of the bottom of the well is offset fromthe center of the cover attachment portion of the infuser unit.Preferably, the center of the well is offset away from the drinking areaand toward the notch 726 for the flexible strip 722. It is believed thatthe offset of the well away from the drinking area provides a smootherflow of liquid to the drinking area when the infuser is used fordrinking, helps keep the infuser contents out of the liquid when tippedfor drinking, and also simplifies manufacture by shortening the lengthof the flexible strip or attachment piece 722.

Another preferred embodiment of the infuser unit and cover is shown inFIGS. 17-23. This embodiment is similar to the embodiment shown in FIGS.10-16, with some modifications and simplifications. In particular, theinfuser unit has a container-gripping portion with a lower flange 822and a seating groove 828 for attachment to the beverage container. Theannular top surface of this embodiment includes flat outer marginportion 834 and top side wall 824 that depends downward from the flatportion. In contrast to the embodiment of FIG. 10, the flat portion 834is wider and extends further inward in the radial direction.

A trough is created between rim 832 and opening wall 840. The troughblends into the wall 840 at the notch 826. As shown in FIGS. 20 and 21,a drinking area is formed in the top of the annular top surface. opening837 is slightly recessed from edge 839 to create a more optimal drinkingopening by rounding the portions that come in contact with the user'slips and prevents dripping when the infuser unit and cover are removedfrom the cup and inverted.

The well inner opening wall 836 is located radially inward of the rim832. FIGS. 18 and 23 illustrate the structure of the infuser unit. Acover seating groove 842 is formed between upper and lower beads, whichserve as water level indicators. As with the earlier embodiments, thewell wall 841 slopes downward from the cover seating groove.

The cover in this embodiment, shown in FIGS. 17, 19 and 23, is alsosimplified from some earlier embodiments. Cover 850 includes a singleseat 912. A trough 920 is formed between the convex center portion 862and the seat 912.

The notch 826 formed in this embodiment of the infuser unit includes arecessed portion 858 that leads to air access or vent hole 851. Therecess leads to a flat portion in which the air vent hole is punched orformed. In an upright position, the recess assists in the collection ofliquid that escapes the cup; in a removed and inverted position, therecess prevents condensation from leaking through the air vent hole.

An additional embodiment of the infuser unit is shown in FIGS. 24, 25and 26. In this embodiment, the cover attachment portion has beeneliminated. The infuser unit is slid into the cup for a snap fit orfriction fit in which base 950 acts to hold the tea leaves and walls 951hold the infuser in container 930. The infuser is at a level equal to orbelow the container rim 935 and not attached to the rim, thereby leavingthe cup rim and lid seal unaffected. Access from the well 950 to theinside of the container is provided by perforated portion 953 whichprovides a large gap or aperture between the container and the infuserunit to facilitate sipping. The opening 953 prevents liquid from beingtrapped in the infuser. The infuser includes a handle 940 that extendsupward at an angle to permit the tea to drip downward. A conventionallid 945 may be placed over the top of the cup.

In FIG. 27, an embodiment of the infuser unit of FIG. 17 is shown inwhich the infuser well has been removed. With the exception of theinfuser well, the parts of the embodiment of FIG. 27 are identical tothe embodiment of FIG. 17 and are identified accordingly. The embodimentof FIG. 27 may be used with a precharged infuser unit, which is insertedand snapped into place in the center aperture of the lid. For example,infuser wells may be precharged with different types and amounts of tealeaves or other beverage grains, which are selected upon the indicateddesire of the consumer. The infuser unit is then placed over thecontainer and the beverage is prepared, without the need for measuringand preparing portions of the tea leaves, coffee or other beveragegrains at the time of purchase.

Alternatively, the embodiment of FIG. 27 provides an improved beveragelid with a removable cover. The improved lid permits access to thebeverage without removing the lid from the container. In conventionallids, which lack a removable cover, the lid must be removed to addcondiments, such as cream and sugar, to the beverage. When the lid isremoved from the hot, steaming beverage, condensation often forms on therim or bead of the container. When the lid is returned to the rim of thecontainer, the presence of condensation prevents the formation of aliquid-tight seal between the lid and the container. Thus, when thecontainer is moved as the user leaves the counter or other location inthe beverage store, small amounts of the beverage begin to leak or leavethe container and flow down the outside of the container. The improvedlid avoids the need to remove the lid from the container and thusprevents this problem of conventional lids

FIGS. 28 and 29 are modifications of the infuser units of FIGS. 5 and 6,respectively, to remove the infuser well, in the same manner that theembodiment of FIG. 27 is a modification of the embodiment of FIG. 17.The lid of FIGS. 28 and 29 operates in the same manner, and provides thesame advantages, as the lid of FIG. 27, but without the presence of acover. Alternatively, the snap up lid portion 366 shown in FIG. 29 maybe used with the embodiment having a cover, which is shown in FIG. 27.

FIGS. 30 and 31 illustrate another embodiment of the infuser unit, whichis similar to the embodiment shown in FIGS. 24, 25 and 26, and the partsof the unit of FIGS. 30 and 31 are identified with the same numbers asthe unit of FIGS. 24, 25 and 26. In that embodiment, the infuser unit isplaced within the container at a location below the upper bead or rim ofthe container. Water is added to the well and permitted to flow over thebeverage grains or tea leaves and into the container.

In some of the embodiments of the previously-described infuser units,the apertures or slots in the well may be eliminated. In such a unit,the well portion of the infuser unit can serve as a storage area forfood items that can be kept separate from the liquid in the container ofthe beverage. In this manner, the infuser unit provides an improvedbeverage lid that assists in holding food items, such as pretzels orsmall nuts that may be consumed along with the beverage. Additionally,the well portion could be used for promotional items, such as small toysor prizes, that can be kept covered in the well, which is opened by theconsumer after purchase of the beverage. In this manner, the infuserunit provides a lid that enables prizes or other items to be prepackagedand then placed over the beverage at time of sale.

It will thus be seen the present invention provides a new and improvedbeverage infuser or brewer having a number of advantages andcharacteristics, including those pointed out herein and others which areinherent in the invention. Several preferred embodiments having beendescribed by way of illustration, it is anticipated that modificationsto the described forms of product will occur to those skilled in the artand that such modification and changes may be made without departingfrom the spirit of the invention or the scope of the appended claims.

What is claimed is:
 1. A lid for a beverage container having a well unitfor holding particle objects, comprising: a container attachment portionfor removable association with the rim of an associated liquid containerin snug, liquid-tight relation, an annular cover panel portion extendingradially inwardly from said container attachment portion, a well portionfor receiving a plurality of particle objects, said well portion beingdefined by walls extending downwardly from said cover panel portion andto a position substantially beneath said container attachment portion,said annular cover panel having a drinking area lying radially inwardlyof said container attachment portion, said drinking area having anopening to permit passage of liquid from said associated containerthrough said opening when said container attachment portion is in snug,liquid-tight relation with said associated container rim.
 2. The lid ofclaim 1 further comprising an associated cover portion, said coverportion being placed over said well portion after said particle objectshave been added to said well portion.
 3. The lid of claim 1 wherein atleast a portion of said well portion being liquid-permeable to permitfluid circulation between the regions lying respectively inside andoutside said well to permit infusion of flavors from said particleobjects to said liquid.
 4. The lid of claim 1 wherein said well portionis formed of water impermeable material to hold said particle objectaway from a liquid level in an associated container.
 5. The lid of claim1 wherein said well portion walls are formed of water-permeable paper.6. The lid of claim 5 wherein said particle objects further comprisetea.